Description
These Eggnog Snickerdoodle Thumbprint Cookies combine the classic cinnamon-sugar flavor of snickerdoodles with a luscious eggnog white chocolate ganache filling, perfect for festive holiday treats that melt in your mouth.
Ingredients
Scale
Cookie Dough
- 4 ounces unsalted butter, room temperature
- ½ cup light brown sugar, gently packed
- ¼ cup white granulated sugar
- 1 medium egg (about 50 grams), room temperature
- 1 teaspoon vanilla extract
- 245 grams all purpose flour (about 2 cups)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
For Rolling Dough Balls
- ⅓ cup sugar mixed with 2 tablespoons cinnamon
Eggnog Ganache Filling
- 4 ounces white chocolate, chopped or broken into small pieces
- 2 tablespoons eggnog
- 1 tablespoon dark rum or ¼ teaspoon rum extract (optional)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to ensure it’s ready when the dough is prepared.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the butter and both sugars together until light and fluffy, scraping down the sides once to incorporate everything evenly.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix again until the batter is creamy and fully combined, scraping down the bowl once more.
- Incorporate Dry Ingredients: Sift together the flour, baking soda, cream of tartar, and salt if ingredients are lumpy. Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Shape Dough Balls: Scoop out dough into 1 tablespoon sized balls (about 15 grams each). Roll each ball in the cinnamon sugar mixture, place them on a parchment-lined baking sheet, and press down the centers with a ½ teaspoon or your thumb. If cracks appear, press the dough back together gently.
- Bake Cookies: Bake the cookies in the preheated oven for 7 minutes. If the indentations fill in during baking, gently press them down again while the cookies are still warm.
- Prepare Ganache Filling: Combine white chocolate, eggnog, and rum or rum extract (if using) in a heatproof bowl. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted. Alternatively, melt the mixture in a double boiler. Stir in freshly grated nutmeg.
- Fill Cookies: Spoon about ½ teaspoon of the eggnog ganache into each cookie indentation. Sprinkle with additional freshly grated nutmeg. Allow the filling to set at room temperature for a few hours, or refrigerate for faster setting.
Notes
- Use a medium egg as specified; larger eggs may affect the cookie texture and spread.
- Use standard unsalted butter (e.g., Land O’ Lakes) rather than European-style high butterfat butter to maintain intended cookie consistency.
- Butter should be at room temperature but not overly soft to avoid excess spreading.
- Dough chilling is optional; chilling can help cookies keep shape but is not necessary.
- Omitting rum or rum extract is fine; no substitution needed.
- Weighing the flour for accuracy is recommended; spoon and level if measuring by volume to prevent texture issues.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
